Cacao quality is not achieved only on the plant: it is built on the farm through clear technical criteria at every stage of the process. That is why COOPAECA regularly organizes training sessions for producer members and their families.

Topics covered in each session

Training ranges from identifying the optimal harvest point—recognizing the color and sound of a ripe pod—to properly selecting beans, as well as correctly managing fermentation and drying times. It also includes food-safety modules, which are essential for meeting the requirements of international buyers.

Each session combines brief theory with hands-on practice: technicians bring bean samples in different conditions so producers can learn to identify defects, moisture levels and the signs of proper fermentation.

Impact on final quality

  • Fewer physical defects in delivered beans.
  • Better moisture management before collection.
  • Greater awareness of food safety and product handling.
  • Producers better prepared to meet demanding market requirements.

For the cooperative, investing in technical training is one of the most direct ways to achieve sustained improvement in the quality of cacao ultimately destined for export.